These little wraps pack a serious punch of flavor — gingery, savory, and just bright enough from the lime and fresh herbs to feel like something you'd order at a restaurant. The filling comes together in a single skillet with ground turkey, fresh ginger, garlic, and coconut aminos, which deliver that deep, slightly sweet umami hit without any soy or fermented ingredients that can sneak mushroom-derived additives into the mix. Shredded carrot and scallion greens get stirred in off the heat, keeping a little texture and color in every bite. Butter lettuce leaves do the heavy lifting as the "wrap," cradling the glossy filling in a cool, crisp cup that makes the whole thing feel light even though it's genuinely satisfying. A scatter of cilantro and a squeeze of lime right before serving ties everything together with a fresh, herby finish. These are the kind of appetizers or light mains that disappear fast, so it's worth arranging a generous platter from the start.
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Separate the butter lettuce into individual cup-shaped leaves, selecting the 12 most intact ones. Arrange them on a serving platter and set aside.
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the scallion whites and cook, stirring, until softened and fragrant, about 1 minute.
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